Broiled Beef Steaks

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Cut off the fillet and the first two or three steaks from a small fat rump of beef.
  2. Cut the remainder of the rump into steaks.
  3. Cut the skin from the fat.
  4. Beat the steaks with a chopper.
  5. Season with pepper and salt just before they are to be put on the gridiron.
  6. Ensure the gridiron is well cleaned.
  7. Frequently turn the steaks while cooking.
  8. When done to your liking, serve them up on a hot dish.
  9. Serve with a little gravy under the steaks.
  10. Serve with scraped horseradish, chopped eschallots, and pickles on small plates.
  11. Serve with oyster sauce in a sauce boat, or with slices of onions dipped in batter and fried.
Original Text
Broiled Beef Steaks. Take a small fat rump of beef, and cut off the fillet and the first two or three steaks; then cut the remainder into steaks also, and cut the skin from the fat. Beat them with a chopper, and season with pepper and salt just before they are to be put on the gridiron, which should be well cleaned, and the steaks frequently turned. When they are done according to desire, serve them up on a hot dish with a little gravy under, some scraped horseradish, chopped eschallots, and pickles, on small plates, and[129] oyster sauce in a sauce boat, or with slices of onions dipped in batter and fried. N. B. The fillet and outside steaks of the rump may be made into a pudding, in order to have prime steaks for broiling.
Notes
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